• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.74-80
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• 1999

Growth and bacteriocin production by Lactobacillus sp. GM7311 in tofu residue treated with two commercial amylases were investigated. The optimal condition of amylase Ⅰ(liquefied enzyme for sauce) and Ⅱ(multienzyme 2,000) for the enzyme reaction was showed at pH 6.0 and 4.0, respectively. The optimal temperature was 40oC both. At the enzyme dosage 4% and 3% and reaction time 1hr, about 2% of reduced sugar needed bacteriocin production was obtained. The enzymatic treatment of tofu residue enhanced bacteriocin production by lactic acid bacteria, particularly in the tofu residues added 2.0% yeast extract. But, we couldn't see the increment of bacteriocin activity in the tofu residues added other nitrogen sources such as proteose peptone No. 3 and lab lemco powder. Also, in the comparision of amylase I and Ⅱ, bacteriocin activity in the tofu residue treated with amylase Ⅰ was better than that of amylase Ⅱ.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.490-495
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• 1994

Enzymatic solubilization of tofu-residue was attempted using carbohydrase isolated from Aspergillus niger CF-34. Tofu-residue, by-product of tofu manufacture or soymilk processing was used as the model for plant cell wall. It was found that tofu-residue was rich in nurients: 46.7% carbohydrate, 32.8% protein, the rest being lipid and ashes. Carbohydrate component of tofu-residue consisted of 36.8% cellulose and 62.6% hemicellulose. The carbohydrase was found to consist of pectinase, xylanase, PGase, CMCase, and SFase when tofu-residue and pectin were used as the carbon source. Enzyme induction was maximum at 7days of culture. Optimum reaction pH was 4.0, temperature $50^{\circ}C$. The enzyme was stable to $50^{\circ}C$, above which the stability decreased rapidly.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.484-489
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• 1994

Solubilization of plant ceil wall(tofu-residue) using enzyme complex obtained by Aspergillus niger CF-34 was attempted. The hydrolysis reaction was done at pH 4.0, $50^{\circ}C$, which were optimum pH and temperature of the enzyme, respectively. At the enzyme dosage of 2.5% (in terms of solid content of tofu-residue) and reaction time of 3 hr, the solubilizing percent of protein and carbohydrate were 62% and 50% respectively. Homogenization prior to enzyme reaction did not have much effect on tofu-residue solubilization. To improve solubility of tofu-residue, additional treatment such as alkali with 0.1% NaOH solution was found to be useful. The results showed that tofu-residue, which mainly consists of cell wall component of cellulose and hemicellulose, was not accessible to enzyme reaction and some prior treatment is required to enhance enzyme hydrolysis.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.97-100
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• 1992

Tofu-residue (biji) which was made on a laboratory scale from the three U.S. and three Korean soybean varieties contained approximately 57% dietary fiber, 20% protein, while the commercial residue contained 59% dietary fiber and 17% protein. The percent soluble fiber in total dietary fiber were 3% and 46% for residue and tofu, respectively. The tofu-residue was wet milled by blade grinding once or twice, followed by sieving and centrifugation of the liquid fraction. For twice-ground residue, the dietary fiber content increased from 58.70 to 80.6% in the sieved residue, with a fiber recovery of 90.4%. On the other hand, twice-ground centrifuged solids contained 46.8% protein, representing 42.4% of the total protein. Lipid levels in the sieved residue were much lower than in the original residue.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.271-276
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• 2000

A amylase producing bacteria were isolated from tofu residue and identified as Bacillus sp. according to the morphological and biochemical properties, which were named Bacillus sp. GM7330 and Bacillus sp. GM7312. The cultural condition for the production of amylase was showed on 5% tofu residue added 3% glucose and 0.15% yeast extract. And incubated during 72 hrs at 30。C, Bacillus sp. GM7330 and Bacillus sp. GM7312 were producing amylase of 488 units and 341 units.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.262-265
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• 1993

Dietary fiber content and carbohydrate digestibility of dried soymilk residue (DSR) and tofu containing DSR were evaluated. Insoluble dietary fiber (IDF) content was 37.4 and 49.8% (%, moisture free basis) for common soymilk residue and DSR, respectively. Both soymilk residues contained 12.5% of soluble dietary fiber (SDF, dry basis). Tofu containing DSR, which is partially substituted with DSR corresponding to 10% weight of soybean used, had higher dietary fiber content (30% more for RDF and 45% more for SDF) than tofu manufactured in traditional manner. Carbohydrate digestibility was much lower in all tofu products ranging from 11% to 21%, and there was a negative correlation( r = -0.9243) between carbohydrate digestibility and total dietary fiber content.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.861-868
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• 2012

During two years, four samples per year were collected in Vietnam from rice bran, cassava residue, brewer's grain, tofu residue, soybean meal, coconut cake, sweet potato vines and water spinach for chemical analysis and assessment of water holding capacity (WHC). The selected feedstuffs represent fibre-rich plant sources and agro-industry co-products commonly used in pig feeding in Vietnam. The content (g/kg DM) of crude protein (CP), ether extract (EE) and non-starch polysaccharides (NSP) varied between feedstuffs and ranged from 21 to 506 for CP, from 14 to 118 for EE and from 197 to 572 for NSP. Cassava residue had a high starch content of 563 g/kg DM, while sweet potato vines, water spinach, coconut cake and soybean meal had a high content of sugars (63-71 g/kg DM). The content of individual neutral sugars varied between feed ingredients, with the highest content of arabinose, galactose and glucose in tofu residue, the highest content of xylose in brewer's grain and the highest content of mannose in coconut cake. The content of uronic acid was high for cassava residue, tofu residue, sweet potato vines and water spinach (57-88 g/kg DM). The content of soluble non-cellulosic polysaccharides (S-NCP) was positively correlated ($r^2$ = 0.82) to the WHC. The content (g/kg DM) of CP, NDF, neutral sugars, total NSP, total NCP, S-NCP and total dietary fibre in tofu residue, water spinach and coconut cake varied (p<0.05) between years. In conclusion, diet formulation to pigs can be improved if the variation in chemical composition of the fibre fraction and in WHC between potential feed ingredients is taken into account.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.2
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• pp.278-282
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• 2004

Compost is used mainly as an organic fertilizer, but it is also used as bedding material for cattle. Dairy cattle have been identified as a main reservoir of pathogenic Escherichia coli O157:H7. Further, E. coli is regarded as an environmental pathogen that causes bovine clinical mastitis. Hence, its growth in compost spread or compost bedding should be avoided. Physical and chemical conditions, available nutrients and microflora in compost change greatly during the composting process. Since pathogen growth in compost seems to be related to these changes, we assessed the possibility of E. coli growth in compost samples collected at 0, 7, 13, 22, 41, 190 and 360 d. Cattle waste composts with and without added tofu residue were collected from static piles and immediately air-dried. Compost samples were inoculated with a pure culture of E. coli, the moisture content was adjusted to 50%, and the samples were incubated for 5 d at $30^{\circ}C$. The numbers of E. coli in compost before and after incubation were determined by direct plating on Chromocult coliform agar. Almost all compost samples supported E. coli growth. Samples collected during or immediately after the thermophilic phase (day 7) showed the highest growth. Growth in samples more than 13 d old were not significantly different from those of aged compost samples. The addition of tofu residue gave a higher growth than its absence in younger samples collected prior to 13 d. To minimize the risk of environmental mastitis, the use of compost in the initial stage of the process is better avoided.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.255-261
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• 1993

The effect of dried soymilk residue (DSR) on protein quality of tofu was studied. The amount of added DSR into soybean water extract was corresponding 10% (dry basis) of soybean used in tofu manufacturing. Proximate composition and in vitro protein qualities of soybeans at different stages of the conversion into tofu have also been investigated. Partially substituted tofu with DSR (TDSR) had higher moisture content (80.6%) than that of tofu prepared in traditional manner (TT). TDSR contained lower content of protein (38.9%) and total lipid (26.9%) compared to 45.8% of protein and 34.3% of total lipid for TT. A large amount of trypsin inhibitor (TI) in raw soybeans was diminished and extracted through tofu processing, and only 10~13% of TI in raw soybean remained in both tofu products (TDSR and TT). There was not a considerable difference in amino acid profiles between TT and TDSR, but TDSR had a higher content of lysine than that in TT. in vitro studies showed that TDSR and TT were comparable in terms of both in vitro digestibilities (90% over for four-enzyme digestibility and predicted digestibility) and discriminant computed protein efficiency ratio (2.07~2.14, DC-PER). Unlike those in vitro indices for protein quality, computed protein efficiency ratio (C-PER) of TDSR was much lower (1.4) than that of TT (1.95). It was revealed that C-PERs of tofu products were not in agreement with rat-PERs (1.7~1.9) in previous reports except for TT. However, DC-PER assay was more recommendable for protein quality of tofu products than C-PER assay.